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Baked Haddock with Spinach and Tomatoes
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Baked haddock with spinach, tomatoes, and a flavorful tangy sauce.
Ingredients:
  • 1 tablespoon butter
  • 1 cup thinly sliced onion
  • 2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
  • 0.25 teaspoon freshly grated nutmeg
  • 1.5 pounds haddock fillets
  • 1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon dried tarragon
  • 0.75 cup water, or as needed
  • 1 tablespoon minced onion
  • 1 teaspoon cornstarch
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and grease a 2-quart casserole or baking dish to fit the haddock fillets in a single layer.
  • In a skillet over medium heat, melt butter. Sauté onion in the melted butter until soft, about 5 minutes. Add spinach and nutmeg, continue cooking while stirring occasionally for about 3 minutes.
  • Lay haddock fillets in the baking dish. Divide spinach mixture evenly between fillets. Place drained tomatoes around fillets and sprinkle with thyme, salt, and tarragon.
  • Cook the fish in the preheated oven, uncovered, until it flakes easily with a fork, for 20-25 minutes.
  • When the fish is in the oven, prepare the sauce by combining enough water with the reserved tomato juices to make 1 cup. Set it aside. Melt butter in a skillet over medium heat and sauté the onions until soft for about 5 minutes. Pour 3/4 cup of tomato juice into the skillet and bring it to a boil. Mix cornstarch with the remaining 1/4 cup of tomato juice and add it to the skillet. Simmer and stir the mixture until the sauce slightly thickens.
  • Drizzle sauce gracefully over the golden-baked fillets before presenting them.

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